Craving a soft, moist, and naturally gluten-free cocoa cake? This recipe with almond flour is a small masterpiece: easy to prepare, rich in flavor, and perfect for those following a gluten-free diet.
Let me tell you how it came to be: I blended almonds until I got a fragrant, grainy flour, then whipped the eggs with erythritol (or sugar, if you prefer) for a light and airy base. At that point, I added oil and milk, mixing with love, and finally incorporated the powders: rice flour, cornstarch, baking powder, almond flour, and a touch of vanilla extract.
The result? A cocoa cake with almond flour with a soft heart and enveloping aroma, ideal for breakfast, a snack, or as a healthy and delicious dessert to offer to friends.
It’s an easy and quick gluten-free recipe, perfect even for beginners. If you’re looking for a gluten-free cocoa cake that will win everyone over, this is the right one.
Here is the complete recipe below, with all the steps and some tips for creative variations. Ready to put on your apron?😀
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, All Seasons
Ingredients
- 3 3/4 oz almonds
- 4 eggs
- 4 1/2 oz erythritol or sugar
- 1/2 cup vegetable oil
- 2/3 cup milk
- 7 oz rice flour
- 1 3/4 oz cornstarch
- 1 1/2 oz cocoa
- 1 teaspoon vanilla extract
- baking powder
- 1 3/4 oz chocolate chips
- to taste sliced almonds
Tools
- 1 Baking Pan baking pan
- 1 Mixer mixer
- 1 Food Processor processor
Steps
Blend the peeled almonds until you get a fine flour. In a bowl, add the eggs and erythritol.
Whip the eggs with the erythritol (or sugar) until you get a light and frothy mixture.
Add the oil and milk, mixing gently, and then combine the powders: almond flour, cornstarch, rice flour, baking powder, cocoa, and vanilla.
Mix until you get a homogeneous batter and add the chocolate chips.
Pour the batter into a 9-inch round pan, lined with parchment paper or lightly oiled.
Decorate with sliced almonds if desired.
Bake in a preheated static oven at 350°F for about 35-40 minutes.
FAQ (Questions and Answers)
Can I use only almond flour?
It’s better to pair it with rice flour for a more stable structure.
Can I substitute the milk?
Of course! Use plant-based milk like almond, oat, or soy.
Is it suitable for celiacs?
Yes, all the ingredients are naturally gluten-free. Make sure the baking powder is certified.
